🔗 Share this article ‘Every Chef Must Study At This Spot’: Modest Turkish Eatery Ranks 4th on Ranking of London’s Top Dining Destinations. When compiling a list of London’s top eateries, one might anticipate familiar high-end establishments. However, nestled prominently among these gastronomic giants is a simple salonu located in a outlying area of north London. A Surprise Recognition The small Turkish spot, specialising in the street food of Mersin, a metropolis on Turkey’s south coast, has been named the fourth best restaurant in the capital by a influential gastronomic guide. The recognition has left the proprietors completely surprised. “I am totally surprised,” says a family member, pointing to his family’s relentless work that resulted in their small place achieving such a high spot on a prestigious 99-strong list. The Character of Simplicity The compact space, which was a simple cafe before its change into a sought-after destination, has kept much of its former feel. It fits just more than 20 people and, aside from the impressive live cooking display, the interior remains mostly unchanged. “It is a tiny and intimate place,” says the owner. The Namesake Offering: Tantuni In the end, it is all about the cuisine, and this eatery certainly succeeds. The restaurant’s eponymous dish, tantuni, is a straightforward pleasure. Choice of meat—whether lamb or chicken—is cooked with steam to keep a tender consistency. It is then added into a large pan with seasonings and oil, which are added in gradually. As the savoury mixture heats through, homemade lavaş—a pliable bread—is slapped on top to soak in all the aromas. Finely sliced onions and a dash of parsley go inside before the flavourful meat is folded tightly inside. It is typically eaten with a squeeze of lemon or some tangy accompaniments. The end result is a mighty slap of taste, with soft hints of sumac, bold onions and rich, paprika-red oil pulling it all in harmony. Other Than the Classic Tantuni Patrons can also try yoğurtlu tantuni, where the savoury lavaş is cut up and topped with yogurt, tomato sauce and cooked, nutty browned butter. A leading food critic described this dish “among London’s few ideal, faultless dishes”. When it comes to dessert, the eatery’s künefe is a delight. It is soaked in a more modest amount of syrup than found elsewhere, giving it a richer, nuttier and less sickly flavour. Surpassing the Titans Interestingly, this unassuming spot has outplaced several celebrated three-Michelin-starred venues. It finds itself near the peak of the list, just after other notable dining destinations. Whereas two people could readily leave this place full for less than £25, equivalent tasting menus at top-tier establishments can run into many times that amount. A Ethos of Heart It is also part of several Turkish restaurants included and is located well beyond the city’s most expensive zones. “It’s not concerning luxury. London is an expensive city. There is an expectation that in an high-cost place you’re going to have the best service and finest food but I do not agree with that,” explains the owner. “In my view what is most important is hospitality, a welcoming atmosphere and somewhere you can be yourself and be calm.” The view is echoed by the list’s compiler, who stated that if he were in a role of power, he would “insist to make every chef in London train at this restaurant as a masterclass, to show them the traps of overcomplication, and to demonstrate what is possible if you do just one – or three – things to their very best”. A Journey of Hard Work Unlike most chefs managing kitchens in the list’s highest ranks, the head chef behind the food did not train at elite restaurants. “I feel very happy of our restaurant and our mum,” concludes her son. Numerous restaurants need years to find their footing, but this eatery first started seven years ago. Its popularity is due to long, grinding, seven-day weeks of dedication. “My mum was very tired. She would go shopping in the morning and make the food in the afternoon. Each item is handmade; she would manage all of this. She is a single mum and she had a life outside work but her friends would visit to encourage her. She had children and a house to look after as well. Each of these duties shaped her into what she is now: a exceptional person,” he reflects. A Accomplishment for the Culture The restaurant’s success is likely to resonate beyond its own premises. “In my opinion many people would be pleased, as I am, because the Turkish community is a significant part of London,” says the owner, pointing out the broader meaning of this gastronomic honour.